COLUMN: From Grandma’s Kitchen - It’s the thought, not the flowers, that count

— Hi, everyone!

Have you experienced one Mother’s Day that stands out from all the rest? One that you’ll never forget?

I’ll always remember the flowers I didn’t get on Mother’s Day. We were having dinner with our parents and children when I noticed my 10-year-old son was very quiet. I had received many flowers and plants from my daughters and was enjoying all the attention.

When we were cleaning off the table, I asked my husband if he noticed how quiet our son was. He then explained why my son was so unhappy. He had brought him to a florist where he had ordered six 50-cent carnations to be delivered to our home on Mother’s Day. They never delivered the flowers. My son was so disappointed, but I explained to him how touched I was by his thoughtfulness. The flowers didn’t matter; his remembering me mattered.

I would always cherish his thinking of me in my heart, and I have.

Strawberries make a beautiful pie to serve on Mother’s Day. A fresh baked pie crust is filled with a strawberry filling that glows like pretty jewels. A dab of real whipped cream tops it off perfectly – fit to serve all mothers.

Strawberry Pie

1 c. sugar

3 ½ tbsp. cornstarch

2 tbsp. Karo syrup

1 ½ c. water

1 small package strawberry Jello

1 quart fresh sliced strawberries

1 baked and cooled pie crust

In a large saucepan, mix together the sugar and cornstarch. Add the syrup and water and stir until dissolved. Cook over medium heat until thickened, lower heat if it starts to stick. Remove from heat and add strawberry Jello. Stir until dissolved. Let cool then add sliced strawberries. Pour into cool baked pie crust and refrigerate until set.

Take care, everyone!

Annette Sica is a resident of Baldwinsville. Years ago, she used to write a column for the Baldwinsville Messenger titled Coffee with Annette and she is happy to be writing cooking columns for her community again.

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